is, bring your own butter. Living with 45+ people, butter goes fast, and by Sunday night, there's not a whit of dairy in fridge, nary even a drop of Almond Breeze for morning coffee.
Besides the butter (which we brought in from Trader Joe's), Sunday's teaching pies were almost all home-grown. If we'd had the time, we could have ground the flour from wheat grown here last summer. The rhubarb was pulled from an overgrown patch down near the quince trees, while the strawberries came from the sweet and juicy rows next to the garlic and leeks. With a paper bag full of rhubarb, I kept foraging, slicing a few late-season purple asparagus, nipping off a couple of baby violette artichokes, and pulling up some thumb-sized purple potatoes that had volunteered in a spare uncleared bed. Everything was purple!
Anne had never made pie before, but before the end of the night, she'd been anointed a true Pie Princess, for fearlessness in the face of lattice. The diehards who stuck around til 11pm were rewarded with hot-from-the-oven strawberry-rhubarb pie. Another pie was surreptitously brought out at breakfast, mmmm. A proposal for an every-other-Sunday night pie club has been bandied about, with plans for Meyer lemon tart next up.